Print: Classic Homemade Chicken Noodle Soup

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Classic Homemade Chicken Noodle Soup

Ingredients · Serves 6 · Prep 15 min · Total 55 min

2 tbsp olive oil or butter
1 medium onion, chopped
3 medium carrots, peeled and sliced
3 celery ribs, sliced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 ½ lb boneless skinless chicken breasts or thighs
1 tsp dried thyme
1 bay leaf
1 tsp kosher salt, plus more to taste
¼ tsp black pepper
6 oz wide egg noodles, about 3 cups
2 tbsp fresh parsley, chopped
1 tbsp lemon juice (optional)

Classic Homemade Chicken Noodle Soup

Steps

Heat the oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrots and celery and cook, stirring now and then, until the onion is soft.
Add the garlic and stir 30 seconds, until fragrant.
Pour in the broth and add the whole chicken pieces, thyme, bay leaf, salt and pepper. Bring to a boil, then lower to a gentle simmer.
Simmer, partly covered, until the chicken reaches 165°F (74°C) in the thickest part.
Lift out the chicken onto a cutting board and shred it with two forks. Remove the bay leaf.
Bring the broth back to a boil, add the noodles and cook until tender.

Classic Homemade Chicken Noodle Soup

Steps, continued

Stir the chicken back in with the parsley and lemon juice. Taste and add more salt if needed, then ladle into bowls.
Cook to 165°F inside (check with a thermometer).